Saturday, June 12, 2010

How to make your own clarified butter?

This video demonstrates the proper procedure of making your own clarified butter

Clarified butter is the best fat for use in Mother sauces for a richer less greasy product instead of olive oil. Clarified butter also has a very high smoke point, making it great for use in stir fry. Thousand of occasional recipes call for clarified butter. However, if you do not have clarified butter on hand, you will need to clarify your own unsalted butter which is a very easy step. Here's how.

You need a good quality unsalted butter. Melt whole unsalted butter in a large stockpot over low heat to prevent the burning of milk solids. Turn off the heat when the butter is fully melted. Move the stockpot to the refrigerator and let sit overnight. The water will sink to the bottom, the butter will solidify on top of that, and the milk solids will be on top of the butter after cooling. Remove stockpot from the refrigerator and scrape off the milk solids off from the top. Lift your block of cooled clarified butter off the top of the water. Cut into pieces and store.


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